Baked Salmon with Garlic and Dijon

Baked Salmon is juicy and flaky with a flavorful garlic, dijon, lemon glaze. We used the same marinade on our succulent Broiled Lobster Tails. Find out why this is one of the most popular baked salmon recipes around!

When it comes to parties and entertaining, this 20-minute roasted salmon is one of our go-to seafood recipes along with Shrimp Scampi, the best Fish Tacos, and Creamy Shrimp Pasta. P.S. We included air fryer instructions which cuts the bake time in half.

Baked Salmon Recipe:

I hope you fall in love with this tasty Baked Salmon! We absolutely love salmon recipes and this is consistently our favorite for years. According to my readers, it has saved marriages, impressed in-laws, and had many picky eaters smiling.

The Best Salmon Marinade:

You don’t need any fancy ingredients to make the best baked salmon. This is a healthy salmon marinade, but is definitely not lacking in flavor. The best part is – there is no marinating required! All you need is:

Dijon mustard

Fresh lemon juice (not from concentrate)

Parsley

Plenty of pressed garlic

Pantry Basics: olive oil, salt and pepper

I am convinced this is the best marinade for seafood. It works on shrimp, lobster, fancy salmon skewers and all kinds of fish (we also snuck it onto these chicken legs and didn’t regret it for a second)! It’s fresh, vibrant and easy; simply combine all of the ingredients in a bowl, spread it over the salmon filets and bake.

How Long to Bake Salmon:

This proven roasting method always produces excellent results. Baking the salmon at a high temperature quickly roasts the exterior and seals in the natural juiciness of the salmon, making it flaky, tender and moist.

Roast at 450˚F for 12 -15 minutes

Salmon internal temperature should reach 145˚F (remove it from the oven at 140˚F since the temperature will continue to rise as it rests).

The Best Types of Salmon:

Since salmon filets can vary in size, Keep an eye on the salmon towards the end since a thinner fillet will roast faster and a thicker filet such as a fattier farmed salmon, or a thick wild King salmon fillet may take longer to roast.

How to Make Air Fryer Salmon:

Place salmon on the wire basket, skin-side-down, and keeping it spaced just so the pieces are not touching. Air Fry at 450˚F for 5-7 minutes, depending on thickness of the salmon. As usual, there is no need to preheat the air fryer. I

love how the top becomes slightly caramelized in an airfryer – it is my new favorite way to make “bake” salmon. Read more about our air fryer here.

Mmm… flaky, juicy and incredibly flavorful salmon. This is truly an absolutely delicious salmon recipe and the #1 salmon recipe on our blog!

More Top Rated Salmon Recipes:

Where are my salmon fans? Be sure to save all of these for later. Each of these salmon recipes is unique and truly excellent.

Watch How to Bake Salmon:

With hundreds of five-star reviews, this baked salmon recipe is sure to become a staple in your home. It’s not only a reader favorite but a family favorite – my children enjoy healthy portions of this flavorful salmon which means they are getting their Omega 3’s, protein and so many other health benefits.

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

This baked salmon was first published in 2012. We updated the photos and added air fryer salmon instructions. The recipe is the same; timeless and excellent! Here is what it looked like previously.

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natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

Greetings from Ottawa, Canada ! Amazing recipe, Natasha! This will be for sure my favorite salmon recipe. It is so delicious ! I love the Dijon- Lemon- Garlic combination! I’ve added 2 tsp of mayo too and dill to the mix. As a side dish I’ve prepared one of your potato salads! Wonderful! Reply

Natashas Kitchen

September 10, 2019

Thank you for that nice and thoughtful feedback, Kalina! I’m so glad you found a favorite on our blog. Reply

Donna Sutton

September 10, 2019

I love this recipe! It’s so easy and flavorful. I added a touch of white wine and it tastes amazing. I cooked the salmon in the air fryer (400 degrees for 13 min, mine doesn’t go up to 450). I will use this recipe again and again! Reply

Here’s a little tip for baking or bbqing salmon! Put the salmon on a sheet of aluminum foil. Do NOT oil the foil! When the salmon is done, just run a thin pancake turner over the skin and below the meat. The skin sticks to the foil and the meat scoops up perfectly! Beautiful served with no skin! Reply

This baked salmon is such a delight to eat it has the perfect balance of flavors, that is just scrumptious! Reply

Natashas Kitchen

September 9, 2019

Hi Veronica! I’m so glad you enjoyed that! Thank you for that awesome feedback! Reply

Jenn M.

August 30, 2019

This recipe is muy delicioso! I subbed cilantro for the parsley and brown mustard for the dijon since it was what I had on hand. I also left off the lemon on top. My entire family loved it! My husband and daughter caught fresh Coho yesterday and this was a great way to serve it. Thank you for the wonderful recipe! Reply

Natashas Kitchen

August 31, 2019

I’m so happy to hear that! Thank you for sharing your great review, Jenn! Reply

Bev Law

August 3, 2019

You need to revisit the lemon and garlic ratios. With 2 tablespoons of lemon juice and the extra lemon slices, it vastly overpowers everything with the taste of lemon. The Dijon mustard amount should be increased and 3 whole cloves of garlic on this amount of fish when baking (and not pan searing) is overkill. Reply

Hi Bev, we have found this to be the perfect balance of garlic to lemon to herb. Make sure to use fresh lemon juice and not from concentrate or it would taste off. You can definitely use more garlic if you love garlic but be careful adding more mustard because that would overpower the overall dish. Reply

Rosie

July 24, 2019

Love this recipe but would like to try it on the BBQ. Any suggestions? Reply

Natashas Kitchen

July 24, 2019

Hi Rosie, I haven’t tested that but one of my readers wrote in with the following “I absolutely love salmon, and it’s so good for you, especially the Sockeye salmon! I can’t wait to try your recipe. I often make salmon on the grill, in heavy-duty foil with lots of fresh veggies on top of it, drizzled with EV Olive Oil. It’s also delicious” I hope that helps. Reply

ema39

September 9, 2019

I also love to cook salmon on the grill, but I use the cedar plank method. I do not see why this recipe would not work with a cedar plank. Reply

Simple and delicious! Making tonight for the second time within a couple of weeks. A new favorite! Reply

Natashas Kitchen

July 13, 2019

I’m so happy you enjoyed that. Thank you for sharing that with us! Reply

Debby

July 5, 2019

Delicious! I used to make teriyaki salmon but this recipe is better 😋 Reply

Natashas Kitchen

July 5, 2019

I’m so happy you enjoyed that. Thank you for sharing that with us, Debby! Reply

AILUY

June 25, 2019

Hi, I have made this recipe many times to highest praise every time. Now I would like to try it with a different fish. Which fish do you think would work the best? I was thinking maybe turbot or halibut?
Thank you Reply

Natashas Kitchen

June 25, 2019

This will work with most fish, some of our readers left amazing feedback in the post comments I recommend checking there as well. Halibut sounds delicious! Reply

mahlon

June 19, 2019

I used to always grill salmon but now I tend to bake it. This is a lovely method for a simple and elegant meal. You might want to tag this as Keto friendly as 3 g carbs is certainly ideal for low-carb and keto dieters. Reply

I wonder if this recipe would work with orange juice? I have CKD and 🍋 is a no-no for me… Reply

Natashas Kitchen

June 8, 2019

Hi Anamit! I haven’t tested that but I think it could work. If you experiment, let me know how you liked the recipe Reply

Anamit Sen

June 8, 2019

Thanks for replying..I certainly shall let you know how it turned out once I make it…
Anamit Reply

Trina

June 12, 2019

You can use the spice sumac as a lemon sub. It is good for you as well. Reply

kartika

August 26, 2019

tried it for dinner .. easy and delicious. will repeat it for sure Reply

Natashas Kitchen

August 26, 2019

I’m so happy you enjoyed that. Thank you for sharing that with us! Reply

Karen Knapp

June 6, 2019

Since the recipe was first published in 2012, this is the only way I cook salmon, and we eat it often. Now that summer is approaching, be aware that this salmon is even more delicious served cold, as part of a salad. I make a Nicoise-type salad with salmon and it is scrumptious. Thanks again, Natasha! Reply

Natashas Kitchen

June 6, 2019

Thank you for sharing that tip with us! We love it in salads also! Perfect especially for left overs! Reply

Carol Briers

June 6, 2019

Leftovers? We have never had leftovers with this amazing recipe! Perhaps I need to double the recipe next time. It is to die for. Reply

When you cook Salmon, on a wire rack, perhaps leaving the skin on is desirable. On the other hand, I remove the skin as it tends to change the taste of the meat. If I bake the Salmon I remove the skin. I’ve also found that Salmon sliced and diced can be quickly cooked in Olive oil in a skillet … never dry, but almost as good as Sashimi, raw Salmon. Reply

Hi Robert, I haven’t noticed a difference in flavor when the skin is removed, but if removing the skin, it does bake up slightly faster. I wonder if maybe that was the culprit. Glad you enjoyed the marinade! Reply

Nico

June 5, 2019

Hi Natasha, this is for sure a 5 star salmon recipe. I’ve done it sooo many times and it’s just perfection. Thank you for so many beautiful and flavourful recipes!!! Nico Reply

Natashas Kitchen

June 5, 2019

YOu’re so welcome Nico! I’m so happy you enjoyed that and thank you for that awesome feedback! Reply

Sara Welch

June 4, 2019

Nothing quite like salmon in the spring! Looks perfectly light and flavorful; looking forward to making this tomorrow for dinner! Reply

This is our favorite! Quick question: how long should I bake if I use a big salmon filet?
Thanks!! Reply

Natashas Kitchen

May 16, 2019

Hi Ruhama, it depends on the thickness of the salmon I would check the temperature towards the end to be sure. Reply

Mina

April 2, 2019

This is amazing! Have made it twice and hubby and I love it. I made small adjustments: cut the salt in half (hubby and I don’t use a lot of salt in our cooking) and used dry parsley as I didn’t have fresh handy.

Small (hopefully) request: could you upload or link your recipes to myfitnesspal.com somehow? For some reason, I couldn’t find your recipe nutritional information linked there and am tracking my calories so this would be helpful for an accurate capture.

Thank you so much for your lovely recipes and love for the Lord! God bless you and your beautiful family! Reply

Natashas Kitchen

April 3, 2019

Aww that’s the best. I’m so happy you are enjoying our blog and recipes! Thank you for sharing your thoughtful comment with me! Reply

Natalya

March 21, 2019

My all time favorite salmon recipe. I’ve tried many and I always go back to this one. Reply

Hi Nancy! I have not tested that but one of our readers has and here is what they wrote “I’ve made this recipe 3 times and each time has been an absolute success! Everyone LOVED it. I did make a small change for the last two times that I will continue to do: instead of Dijon mustard, I used honey mustard. I really like this sweet version better than the tangy version of Dijon mustard. Anyway, this will forever be my go-to salmon recipe!”I hope this helps! Reply

Sana

March 8, 2019

I just made it for our first Friday of Lent…My husband usually hates salmon and I have never attempted to make it because I thought it was one of those too complicated recipes I could not handle…the plates are licked clean. Great reviews from my husband and my two children! They especially liked the mustard-flavor. Reply

Natashas Kitchen

March 8, 2019

Hi Sana! I’m so happy to hear that! Thank you for sharing your great review! Reply

Bridget

February 27, 2019

Awesome! This will be our new favorite salmon recipe. The mustard is not too strong which I am thankful for. It was so delicious. Reply

Natashas Kitchen

February 27, 2019

I’m so happy you enjoyed that, Bridget! Thank you for sharing that with us! Reply

Rob Portaro

February 6, 2019

Made this for my wife and kids last night… It was amazing!! Thanks for sharing it with us!!
Best,
Rob Reply

Natashas Kitchen

February 6, 2019

Thank you for sharing that with us, Rob!! I’m so happy you all enjoyed that! Reply

louise

February 4, 2019

Could this same recipe be applied to trout? I’m trying to make a simple baked trout fillet.
Thank you! Reply

Natashas Kitchen

February 4, 2019

I haven’t tried that but yes I think it would. I do have another trout recipe posted – have you tried that? Reply

I made this last night for dinner for my wife and I. I didn’t have the Dijon mustard so used a ground (wet) mustard and I doubled the quantity.
It was a wonderful meal. My wife commented it would be like what we would have in a “fancy” restaurant. I agree but it was all because of a great recipe to start with.
Thanks Natasha. Reply

Natashas Kitchen

January 23, 2019

That’s so great! Thank you for sharing your wonderful review with us! Reply

Dyana

January 22, 2019

Best Salmon Recipe! The only recipe my family will eat with salmon. We’ve been using the same recipe for over a year. Thank you Natasha! I love my salmon med. raw. I’m so glad you give a range of time for some that love them well done and some who like them med. Reply

Natashas Kitchen

January 22, 2019

Awww that’s the best! Thank you so much for sharing that with me :). I’m all smiles! Reply

Candice P Meyer

January 17, 2019

Easy to prepare, looks good. But tastes pungent. Fish is fresh. Not sure if the dijion was bad, but Ive never known mustard to spoil. Will edit ratios and try again. Reply

Natashas Kitchen

January 18, 2019

Hi Candice, that mmay be the culptit. Ours tasted very fresh! To keep the dijon fresh be sure it is refrigerated. Reply

We just tried this tonight–and it was absolutely perfect! After having been disappointed by many salmon recipes in the past, I can safely say our search for a recipe is over! Thank you, Natasha, for sharing your obviously love for the Lord through the gift of cooking! We’re blessed! Reply

Natashas Kitchen

January 5, 2019

Awww that’s the best! It sounds like you have a new favorite! Thank you so much for sharing that with me :). I’m all smiles! Reply

Jeanette

December 29, 2018

This was a winner in our house. Everyone ate every bit on their plate, including the kids. Great recipe! I cooked a large 2 lb salmon instead of portion pieces, it worked great. Serving this again for our New Years dinner. Thanks! Reply

Natashas Kitchen

December 29, 2018

I’m so happy to hear that! Thank you for sharing your great review! Reply

Sue Young

December 19, 2018

Very tasty. The lemon and dijon mustard give it the kick. I also tried adding some good quality honey and it turned out fine as well. I’m going to serve this for our family Christmas dinner! Reply

This is by far my favourite salmon recipe….EVER! I’ve tried so many other recipes but this one is so flavourful and comes out so juicy. My son is a super picky eater and he LOVED it. He gave it two thumbs up 😉 Thanks for this amazing recipe! Reply

Natashas Kitchen

November 2, 2018

Thank you for the wonderful review! I’m so happy you enjoyed that, Lee. That is the best when kids love what we parents make! Reply

Jill

October 21, 2018

I made this for company last night and everyone loved it! This recipe is a keeper! Reply

Natashas Kitchen

October 21, 2018

That’s so great! Thanks for sharing the awesome review with us, Jill! Reply

Kim

September 27, 2018

Amazing! My kids, husband and I loved this recipe and I’ll be sure to use it over and over again! Reply

Natashas Kitchen

September 27, 2018

I love that your entire family enjoyed this recipe, Kim! Thank you for this amazing feedback! Reply

Lisa Blaser

September 26, 2018

Absolutely delicious! You make this, your family and friends will think they are in a five star restaurant. Followed all directions. No need to change anything. Reply

Natashas Kitchen

September 26, 2018

Wow! Thank you for this awesome review, Lisa! I’m so happy you you enjoyed this recipe! Reply

kathy

September 23, 2018

My husband always wants more fish and salmon…I am not big fish lover…found this recipe and it was amazing…..best salmon I ever tasted….adding to my recipe file… Reply

This is my go-to salmon recipe – I’ve made it dozens of times & it never disappoints – thank you, Natasha! One small suggestion, if you don’t mind: adding the salt to the dijon mix may not be necessary. Mustard & salmon can be salty, & the lemon juice & garlic flavor are rich enough to mask the need for salt. I’ve never added salt to this & I love it! Reply

I’m so happy you liked it! Thank you for the great review Debra! Reply

Kim

August 16, 2018

My family (includes 2 kids – 9yo & 5yo) love salmon and I usually cook it simply (pan fry with olive oil after seasoning the fish) and serve with vegetables. I decided to try your recipe for something a little different and they loved it! Thanks for posting this recipe. It was so easy to do. Reply

Hi Olga, The nutritional facts would be per serving. This recipe serves 4 to 6 (depending on thickness of slices). Hope this helps 🙂 Reply

MARK

July 8, 2018

Wow! Made it as instructed, minus lemon slices. Even my picky 95 year old father liked it. Anyone tried this with trout? Reply

Natashas Kitchen

July 8, 2018

That’s so great, Mark! I’m happy you & your Dad enjoyed this recipe! I haven’t tried this with trout myself but one of my readers wrote “Love this recipe!! I use trout instead of salmon and it comes out delicious!! Thanks!!” Hope this helps! Reply

Dawn

May 28, 2018

I’ve made this recipe so many times. Very tasty, easy and healthy. Thank you so much! Reply

I make this recipe all the time and I often use EVOO when it is all I have, and it seems to work fine. I will lower the temp to 425 and cook for just a minute or so longer if I use EVOO. But it is also delightful with butter. AND, I have also subbed dried parsley. A-OK. Reply

I made this recipe yesterday and it was so flavourful, with flavours exploding in my mouth.

We live in a condo and today a neighbour asked me what I was cooking last night. She walked by our door and noted the delicious smell. She now has your blog address!

BTW I am a new subscriber and can’t wait to try more of your appealing recipes.

You asked how we cook our salmon… I usually cook mine with a mixture of fresh orange and lemon peel, with a bit of salt and a bit more pepper. Once cooked, I take the hot dish out of the oven and pour some fresh lemon juice, mixed with white wine vinegar. It sizzles and forms a nice glaze. Et voila! Reply

Natasha's Kitchen

April 17, 2018

I’m happy to hear how much you (and your neighbor, lol) enjoy the recipe! Thanks for following and sharing your outstanding review Francine! Reply

Jennifer

April 12, 2018

Thank you for sharing this unbelievably superb recipe! it is my new go-to. I’m eating salmon more often because of it. And I’ll be sure to share your brilliance with my friends! : ) Reply

Natasha's Kitchen

April 12, 2018

My pleasure Jennifer! I’m happy to hear how much you love this recipe. Thanks for sharing your excellent review! Reply

Diane

April 10, 2018

This recipe is absolutely delicious as are all of your recipes I have tried and I’ve tried many! I did substitute chives for the parsley (not a fan) and it tasted great. I tell all my friends they need to be following you! Reply

Natasha's Kitchen

April 10, 2018

I’m happy to hear how much you’re enjoying the recipes Diane! Thanks for following and sharing your encouraging, thoughtful comments! It means a lot! Reply

I have tried a lot of salmon recipies. This one is AWESOME. The best I’ve ever had. Added a little basil and oregano (couldn’t help it – I’m Italian). Reply

Natasha's Kitchen

March 30, 2018

Wow, that’s quite the compliment! I’m glad to hear how much you love this recipe. Thanks for sharing your excellent review! Reply

Don Troesch

March 19, 2018

Wow……Thos recipe is fabulous, just rite. Had a Sunday dinner with guest and wife wanted something different and non expecting. I came across the this meal and this was a huge hit. Key is pre heating oven for sure, and time was rite on. I will be trying more salmon recipes from this site. Thank you for making a simple Sunday dinner a real feast. Reply

Natasha's Kitchen

March 19, 2018

My pleasure Don! I’m glad to hear how much everyone enjoys the recipe. Thanks for sharing your excellent review with other readers! Reply

Olga

February 27, 2018

What can I substitute Dijon mustard with? I tried it with I loved it but I’m out right now and don’t have time to go to the store. 😬 Reply

natashaskitchen

February 27, 2018

Hi Olga, I haven’t tried substituting, but just browsing the other comments, people have reported using grainy mustard, sweet mustard, horseradish mustard and some reported great results without mustard but I wonder if regular mustard will be too strong in flavor – maybe cut it down if using regular mustard. Reply

Olga

February 28, 2018

Thanks, what I did was used regular mustard and added mayo to it cuz I didn’t want it to be so strong. It tasted amazing!!! My husband went back for 3rds 😁 Love this recipe! ThAnk you! Reply

Natasha's Kitchen

February 28, 2018

My pleasure Olga! I’m happy to hear the recipe was such a success, thanks for sharing! Reply

This salmon is BOMB! been making it for over a year now, the lemon and garlic give it sooo much flavor but yummy tangy flavor!!! Yumm. Don’t want salmon in any other way now 🙂 usually I make it in 1 piece and leave for a couple extra minutes. Reply

Natasha's Kitchen

February 2, 2018

I’m glad you enjoy the recipe so much Lexie! Thanks for sharing your excellent review! Reply

Lisa

January 30, 2018

We loved this! A great change from the usual teriyaki glazed salmon that we usually do. Reply

This was so soooooo yummmmmmy!!
I pretty much tripled the sauce I loved it so much😁
Thank you for sharing! Reply

Natasha's Kitchen

January 29, 2018

You’re welcome Brandi! I’m glad you love the recipe. Thanks so much for sharing! 🙂 Reply

Vanessa

January 28, 2018

Made this tonight and it was delicious! I only had dried parsley so I mixed it together, added a bit lemon juice to help the parsley hydrate and let it sit for a few minutes before cooking. This is a keeper, thanks. Reply

Natasha's Kitchen

January 28, 2018

You’re welcome Vanessa! I’m glad to hear how much you enjoy the recipe. Thanks for sharing your great review with other readers! Reply

Terri Filice

January 20, 2018

Tried this tonight and loved it. Bumped up the Dijon just a bit. Thanks ! Reply

Best salmon recipe ever!! I love recipes that use simple ingredients that you have on hand to make a clean, gluten free dinner!! Thank you Natasha! Reply

Natasha's Kitchen

January 20, 2018

My pleasure Jill! I’m happy to hear how much you enjoy the recipe. Thanks for following and sharing your fantastic review! Reply

Tessa

January 18, 2018

I’m a college student, and finding recipes that are taste, healthy, and easy on the budget is hard. Plus, I am always on the go and don’t have time to make something too intensive. Luckily, I was making a grocery list and stumbled upon this recipe! I made it for dinner and it’s amazing!! Not only does the apartment smell phenomenal, but I have leftovers for lunch tomorrow!! Reply

Natasha's Kitchen

January 18, 2018

I’m glad to hear how much you enjoy the recipe Tessa! Thanks for following and sharing your fantastic review! Reply

Sheri

January 15, 2018

Well I planned on doing this with Salmon but when I opened my salmon it just smelled to fishy. I already prepared the ingredients in a bowl so I improvised. I had some chicken tenderloins, so it was chicken with garlic and dejon instead. It still came out fabulous. I can’t wait to try it again with salmon. Reply

This is one of go-to recipes when baking salmon. I also use this on prawns. I use the Grey Poupon country dijon as I prefer the one with grains. Love love love this recipe! Thanks Natasha! 😘 Reply

Natasha's Kitchen

January 6, 2018

You’re welcome Norelle! I’m glad to hear how much you enjoy the recipe! Thanks for sharing your great review! Reply

Patrick

January 2, 2018

This came out beautifully. I used one large slice of salmon instead of the individual pieces. Needed to bake an extra 4 minutes. Reply

Natasha's Kitchen

January 2, 2018

I’m happy to hear that Patrick! Thanks for sharing your review with other readers! Reply

David

December 29, 2017

Hi Natasha,
This recipe looks amazing, and I’m planning it for a light dinner on New Year’s Day for a small family gathering. This may be a silly question, but I’m curious about why you suggest to not use extra virgin olive oil.

I’m just now discovering your website and will be a frequent visitor! Thank you for your great work. Reply

natashaskitchen

December 30, 2017

Hi David, I’m so glad you are enjoying our blog!! 🙂 Extra virgin olive oil has a low smoke point so it is best used on salads and not ideal for high heat cooking. Extra virgin can cause your oven to get smoky at high heat. Reply

Wild caught salmon is very healthy for everybody my daughter in law hates fish but when she smelled this she tried it and found out she really doesn’t hate all fish. A great recipe even when you have picky family. It’s a keeper and my son thanks you too. I’ll be looking at all of you recipes to see if miss picky will eat others Reply